Food and Fermentation Industries >

2025 , Vol. 51 >Issue 15: 200 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041172

Effects of different extraction methods on structure and functional properties of almond protein

  • ZHOU Zhiyi ,
  • ZHOU Jianzhong ,
  • ZHANG Tao ,
  • ZHANG Ting ,
  • WANG Yinuo ,
  • YU Junfei ,
  • SUO Xiaohong ,
  • LIU Zongyang ,
  • MA Jie
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  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830000, China)

Received date: 2024-09-28

  Revised date: 2024-11-27

  Online published: 2025-08-22

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Abstract

To investigate the impact of extraction methods on the structure and functional properties of almond protein and to expand its applications in the field of food processing, defatted almond powder was used as raw material.Almond protein was extracted using four methods, including alkali extraction and acid precipitation, salting out, enzymatic extraction, and alcohol precipitation.The structure and functional properties of the extracted almond protein were then compared.Results indicated that the salting-out method yielded the highest purity of almond protein (80.60%), while the alcohol precipitation method achieved the highest extraction yield (67.55%) but the lowest purity (56.17%).SDS-PAGE gel electrophoresis and Fourier transform infrared spectroscopy results revealed that, except for enzymatically extracted protein, the subunits and secondary structure of other almond proteins showed no significant changes.The almond proteins extracted via the enzymatic and salting-out methods exhibited better processing characteristics.Specifically, enzymatically extracted protein had the highest solubility (66.91%) and solution stability, while protein extracted through the salting-out method demonstrated good thermal stability and emulsification (32.06 m2/g).In contrast, the apparent viscosity of the protein solutions extracted by alcohol precipitation and alkali extraction was relatively higher.The study indicates that there are significant differences in the structure and functional properties of almond protein depending on the extraction method used.This research provides a scientific basis for the selection of almond protein as a raw material in food processing.

Key words： almond protein; extraction methods; structure; functional property

Cite this article

ZHOU Zhiyi , ZHOU Jianzhong , ZHANG Tao , ZHANG Ting , WANG Yinuo , YU Junfei , SUO Xiaohong , LIU Zongyang , MA Jie . Effects of different extraction methods on structure and functional properties of almond protein[J]. Food and Fermentation Industries, 2025 , 51(15) : 200 -207 . DOI: 10.13995/j.cnki.11-1802/ts.041172

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